Research work on honey. "Honey and its use in human life". Research work. Municipal educational institution

Target: consider the use of honey by humans and conduct an experiment to identify the falsification of honey.

Tasks:

1. Consider the types of honey and its properties.
2. To study the nutritional and medicinal qualities of honey, as well as how to store it.
3. Conduct an experiment to identify the falsification of honey.
4. Draw conclusions and make a recommendation.

The history of the development of beekeeping in Russia can be traced back to the 10th century, that is, from the time of the appearance of writing.

Travelers who visited Russia noted that the entire Russian land abounds in bees, and honey is exported in large quantities abroad.

Spring comes that wonderful time of the year when the gardens are dressed in white muslin, the endless sea of ​​dandelions and the golden torpedoes of bees flying over them delight the eye.

Bee honey is a product with unsurpassed taste and nutritional qualities.

Honey contains 3150 calories in one kilogram; in terms of calorie content, it is equal to pure wheat bread.

Honey also contains growth factors. Therefore, children need it.

Honey is distinguished:

• by origin
• by the way of getting
• by consistency (density)
• by color
• to taste and smell

More than 50 types of honey are known in our country! Siberian, cranberry, burdock, May, rapeseed, apple and many other varieties.

And now about beekeeping products

Bee pollen is a natural storehouse of various vitamins and minerals. This invaluable product is excellent for the prevention of cardiovascular diseases.

Perga or bee bread adult bees cook and feed their larvae with it.

Propolis has unique healing properties. They treat all skin diseases, propolis helps with a cold, flu, nephritis.

Bee venom is an improvement in sleep and appetite.

Bee Honey successfully used in the treatment of colds.

The famous mathematician of ancient Greece Pythagoras claimed that he lived to a ripe old age because he constantly used honey.

The ancient Greek philosopher Democritus, who lived for 110 years, said that in order to maintain health, "the insides should be watered with honey, and the outside with oil."

An outstanding physician, Ibn Sina remarked: "If you want to preserve your youth, you must eat honey."

Honey in the household is an irreplaceable thing, both a medicine and a delicacy.

Real honey is not only tasty, but also very healthy. This is a real storehouse of medicinal substances.

Honey must be present in the daily diet of a person. Indeed, out of 24 microelements necessary for our body, this product contains 22! You need to consume honey an hour and a half before meals and do not swallow it - keep it in your mouth for about twenty minutes until it dissolves like candy.

How to properly treat with honey?

"Drink hot tea with honey, of course!" - every second person will answer this question. And it will be wrong. Of course, no one is forbidden from the heart to put fragrant honey in strong and hot tea. The honey aroma will remain, but the healing properties will sharply decrease.
Because honey loses its properties when heated more
40 ° C. Mostly beekeepers know about this, but doctors should also know.

Unfortunately, they don’t know.

Honey is a very healthy product if it is of high quality. How to determine its quality?

Unfortunately, honey is very easy to counterfeit.

First, the honey must be ripe.

Real honey has a fragrant aroma.

If this is real honey, then it follows the stick with a long, unbroken thread, and when this thread breaks, it will completely descend, forming a turret on the surface of the honey.

To determine if honey contains starch or chalk
You need to dilute a little honey in a little water and add 4 - 5 drops of iodine there. If the solution turns blue, then starch was used to make this product. It is clear that not bees.

And by dropping a few drops of vinegar essence into the same solution instead of iodine, you will check the honey for chalk content. If it is there, the solution will hiss.

When going to the market for honey, take a chemical pencil with you. Spread honey on a piece of paper, and try to write something on the "honey" strip with a chemical pencil. If streaks appear after a few seconds of blue color, you can confidently inform the seller that the product contains starch or flour

Honey in our time is an expensive product, and I really don't want to pay for a fake.

So it's not the wrong bees who make the wrong honey, as Winnie the Pooh claimed. Be carefull.

Honey cannot be stored in metal containers.

Such honey can cause discomfort and even lead to poisoning. Honey is stored in glass, earthenware, porcelain or wooden dishes, tightly closed with a plastic lid. Do not store honey in the refrigerator.

Warmth is harmful to honey. Honey is afraid of the sun.

The best place for honey is where it is dry, cool and odorless.

Experimental work.

When assessing the quality of honey, we used the so-called express methods, which allow only preliminary to establish whether there are suspicions of (fake) honey.

All the samples studied were purchased not in a store, but from friends.

In the course of the experiment, it was found that all honey samples are of good quality, The exception is only one sample, in which signs of honey fake were found.

Sample no.
Type of honey	floral	floral	Linden flower	floral	floral	Buckwheat
Honey collection area	unknown	Ukraine, Sumy region	Krasnodar region	unknown	Romny district of Sumy region	unknown
Impurity analysis	no foreign particles	no foreign particles	no foreign particles	no foreign particles	no foreign particles	foreign particles detected
on the admixture of starch or flour
on the admixture of chalk
admixed with starch syrup
for ammonia
to add honeydew honey

Conclusions:

I believe that honey is a great source of health and energy. It can be used for both medicinal and prophylactic purposes. Most importantly, it is delicious and there are many varieties of it. Be healthy!

Applications:

We also collected culinary recipes mothers of our class with the use of honey (a lot of pastries). (Appendix 1).

Beauty recipes using honey and recipes for various diseases. (

Xviii Republican scientific and practical conference young researchers

"Step into the Future"

Determination of the quality of honey.

Section : Chemistry and chemical technology

Performed : Ralko Sophia

Pupil 10b class

MKOU "Kizlyar gymnasium No. 6"

Supervisor:

Akhmedova S.M.

Chemistry teacher

gymnasium number 6

Content

I... Introduction

II... Main part

2.1 Nutritional value of honey

2.2 Chemical composition of honey

2.3 Physicochemical processes occurring during the storage of honey

2.4 Bee honey is a wonderful natural medicine

2.5 Experimental

2.5.1 Organoleptic characteristics

2.5.2 Determination of physicochemical parameters of honey

2.5.3 Determination of impurities in honey

III... conclusions

IV... Recommendations for storing and determining the quality of honey in

at home

V.Bibliography

Application

annotation

This research paper discusses methods for determining the quality of honey in a school laboratory.

The object of the research is honey purchased on the market, in a store, from our own apiary and honey last year.

Purpose of the study:

1. To examine samples of bee honey for the presence of various impurities in them.

2. To identify the physicochemical processes occurring during the storage of honey.

Research objectives:

Theoretical and experimental studies have been carried out. In this research work, the organoleptic characteristics of honey are determined, such as: color, taste, aroma, consistency, transparency, signs of fermentation.

Physicochemical indicators of honey have been experimentally determined, such as moisture. Vitamin C content, acidity.

Also in this research work, methods for determining n rimes: sugar syrup, beet syrup or starch syrup, saccharin and others.

The following conclusions were formulated:

Honey is a valuable food product with a complex biochemical composition. Honey quality indicators are:

organoleptic: color, taste, aroma, consistency, signs of fermentation and the presence of impurities;

physicochemical: humidity, vitamin C content, pH,

At storage, physical and chemical processes take place, deteriorating the quality of honey:

destruction of ascorbic acid;

Increased humidity;

Increased acidity.

This work is relevant, since today honey is a valuable product for use in food and medical purposes.

I Introduction

Honey, as one of the most valuable beekeeping products, has exceptionally great advantages over food products: having a pleasant taste, it is at the same time a valuable therapeutic and prophylactic agent. Modern Scientific research showed that the ancient doctors, not without reason, gave a high assessment bee honey considering it a diet of longevity. For centuries, honey produced by bees from the nectar of flowers was the only sweet product available to humans.

But only natural honey is useful, its improper storage or falsification reduces its quality. The difference between supply and demand, high honey prices, lead to spoiled honey appearing in the markets. An integral indicator of the quality and naturalness of honey, which would have universal informational content, has not yet been found, therefore, the sanitary examination of a product consists of numerous private methods.

The topic of work is very relevant, since each of us, taking care of his health, tries to acquire honey, knowing about its healing properties.

Research object became honey purchased on the market, in a store, from our own apiary and last year's honey.

Research hypothesis - honey purchased from unfamiliar sellers may be counterfeit and the quality of honey is affected by storage conditions.

Purpose of the study:

1. Examine samples of bee honey for the presence of various impurities in them.

2. To reveal the physicochemical processes occurring during the storage of honey.

Research objectives:

Analyze scientific literature to identify the biochemical composition, organoleptic and physicochemical properties of honey

Select and master the methods for determining the quality indicators of honey.

Conduct an experiment to identify the physicochemical processes occurring during the storage of honey.

Analyze the results obtained and formulate practical advice for storing honey at home.

II Main part

2.1. Nutritional value of honey

Nutrition and medicinal properties honey are explained by its composition. A large amount of carbohydrates easily assimilated by the body classifies it as high-calorie foods. Carbohydrates, being included in energy metabolic processes, are absorbed by the body better than higher sugars. Fructose is converted into glucose, which from the digestive tract goes directly into the blood. The water content determines the ability of honey to retain its qualities during storage, and also affects its consistency. The amount of water in honey depends on the time of honey collection, climatic and geographical conditions, bee species, humidity and temperature in the hive, processing conditions and plant origin of honey. The water content in honey is variable and depends on the humidity of the air.

In 1892, the bactericidal properties of honey were established, which are not lost during its storage. Honey kills not only microbes, but also molds, so it never grows moldy, although it contains all the substances necessary for the development of molds.

Some researchers believe that honey's antibacterial properties are due to its high sugar and acidity content. IN recent times the prevailing opinion is that the antibacterial effect of honey depends on the presence of hydrogen peroxide in it, which is formed during the oxidation of glucose by the enzyme glucoxidase.

So, honey is not only a delicious product that can be used for dessert in different types, it is a valuable complex of nutrients that play an important role in assimilation processes.

Benefits of honey over other sugars:

It does not irritate the mucous membrane of the digestive tract.

It is easily and quickly absorbed by the body.

Quickly releases the necessary energy, contributing to the restoration of strength.

The kidneys are the easiest of all other sugars to pass through.

Has a natural, slightly laxative effect.

Has a calming effect.

This is an affordable product.

2 .2 Chemical composition of honey

htt: // www .ru .wikipedia .org / wiki / Honey /

htt: // www .zdorovja .com .ua / content / view / 130/248/1/2 /

Annex 1

Table 1. Organoleptic characteristics of different varieties of honey

Sweet caramel

ny

weak

liquid - honey flows down in small threads and drops;

absent

transparent

Passed-

year old honey

yellow

Sweet

Kislova

th

dense

there are

Not transparent

Appendix 2

table 2. Determination of physicochemical indicators of honey

Humidity %

Ascorbic acid, mg / kg

NS

Apiary honey

Honey from the market

5 4.8

Honey from the store

Last year-

niy honey

Appendix 3

Table 3. The presence of impurities

Appendix 4

Table 4: Ratio of honey density and moisture content

(T.V. Vinogradova, G.PyuZaitsev, 1964)

High quality honey

1.443

1.436

1.429

1.422

1.416

1.409

Low quality honey

1.402

1.395

1.388

1.381

Municipal budget general educational institution

"Average comprehensive school No. 2 "

City scientific and practical conference

"The science. Nature. Man. Society"

"Composition of honey and its beneficial properties"

Research project

Executor:

Bortukova Nicole, Voronova Daria, Kramer Lilia, Khramkova Varvara4 but the class,

Supervisor:

Gordienko Lidia Semyonovna,

teacherprimary gradesfirst category

MBOU "Secondary School No. 2"

Yugorsk

2014

annotation

Honey has long been known to mankind as food, medicine and just a delicacy.... It is known to be very valuable food product... Contains a unique setvitamins, trace elements, antibacterial substances, honey can be called an amazing natural medicine that has a unique effect on the human body.

Purpose of the study: investigate the composition of honey and its beneficial properties

The relevance of research: determination of the composition of honey at home is necessary for a person, becauseif honey is a really high-quality product, then it has more benefits.

Object of study - honey.

Subject of study - composition of honey and its beneficial properties.

Research hypothesis:

if there is no sugar, water, starch in honey, then it is natural honey;

ifhoney has beneficial properties, it is used in folk medicine.

Research objectives:

study and analyze, using various sources of information, material about honey;

to conduct an observation and experiment on the composition of honey and its beneficial properties;

determine the quality of honey at home.

Theoretical foundations of the research : articles on the Internet, encyclopedias, books

Methods and techniques:

1.analysis of literature, articles on the Internet

2.observations and experiments

3.experiment

Practical significance: determining the quality of honey at home, using honey as a home doctor.

Methodological basis of the research

In the course of studying the indicated problem, the following research methods were used:

1.analysis of literature, articles on the Internet;

2. research;

3.experiment;

The practical significance of the study. The materials can be used in the lessons of the surrounding world on the topic: “ Healthy foods nutrition "," The use of honey in traditional medicine "

Research stages:

analysis of literature and definition of the goals and objectives of the study.

analysis and generalization of results.

The structure of the research work. The work of 12 pages consists of an annotation, two chapters, conclusions, a list of literature sources, Internet sources, an application, illustrated

Content

Introduction ………………………………………………………………………… ..5

Chapter 1. Composition of honey ………………………………………………………… ..6

Chapter 2 Experimental Beneficial features honey. ………………… 7

Conclusions…………………………………………………………………………. ..eight

Bibliography………………………………………………………………. nine

Appendix …………………………………………………………………… .10

Introduction

“In honey, nature presented us with one of

their most precious gifts, meaning

which for the human body in

the present is too insufficient

cognized or very poorly cognized. "

E. Zander

“Honey is a sweet syrupy substance produced by worker bees mainly from the nectar of honey flowers and used as feed. A valuable product of human nutrition ”. During a meeting with the beekeeper Gorodilova M.M. we learned about the main varieties of natural honey thathoney gets its name from the plants from which the bees collect nectar.The composition of honey depends on the region in which it is obtained.

Flower honey is obtained from the processing of plant nectar by bees. It can be monofloral (from a flower of one plant) and polyfloral(from flowers of several plants).

Among floral monofloral honeys, the most common are:

Acacia honey . It is made from white acacia flowers. Its color is from white to golden yellow. This honey has a very delicate taste and piquant aroma. Crystallizes slowly. Belongs to one of the best varieties.

Hawthorn honey - high-quality honey of dark color, bitter in taste, with a specific aroma.

Heather honey distributed in the forest regions of the north and northwest of our country. It has a strong aroma and a pungent taste.

Buckwheat honey possesses a peculiar pungent taste and pleasant aroma, by which it is easy to distinguish it from other varieties.

Chestnut honey bitter in taste, light, sometimes darkish.

Linden honey - the best of the varieties. It has a strong and pleasant scent of linden blossom. Linden honey is white, even transparent.

Chapter 1: Composition of Honey

Studying the literature, we learned that the main constituents of honey are glucose and fructose. The amount of basic substances depends on the type of honey.The composition of honey includes: calcium, sodium, potassium, magnesium, iron, chlorine, phosphorus, sulfur, iodine, and some types of honey even contain radium. To check the composition of honey for its quality, 3 types of honey were taken: linden, acacia, flower. Samples were brought from different regions countries. With the help of experiments, we determined the presence of sugar, water, starch in honey

1. Determination of the presence of sugar in honey.

To do this, honey was dropped on a sheet of low-grade paper, which absorbs moisture well.

He is not spreads, no wet spots on the paper.

Conclusion: three samples are sugar-free. (Annex 1)

2. Determination of water in honey.

There is practically no water in real honey. They dipped a piece of bread into honey, and after 8-10 minutes they took it out. In high-quality honey, the bread hardens. If, on the contrary, softened or crawled, then this is sugar syrup. In three samples, the pieces of bread were solidified.

Conclusion: in three samples, the pieces of bread hardened. (Appendix 2)

3. Determination of starch in honey.

We put some honey in a glass, poured hot water, stirred and cooled.Then a few drops of iodine were dropped there. If the composition turns blue, then starch has been added to the honey.

Conclusion: in three samples the solution did not turn blue. (Appendix 3)

4. Determination of the viscosity of honey.

They took the honey with a wooden stick. It stretches in a long continuous thread, forms a turret on the surface of the honey, which then slowly diverges. It does not run off profusely or splash.

Conclusion: these honey samples are not falsification.(Appendix 4)

Chapter 2. Experimental part. Useful properties of honey.

Studying the literature, we learned about the properties of honey:

kills germs;

has an anti-inflammatory effect;

is a prophylactic agent for stomatitis;

honey normalizes sleep.

The ancient Greeks and Romans used bee honey to preserve fresh meat. At the same time, the meat not only remained fresh, but did not even change its natural taste. Only gradually lost water, giving it to honey. Some researchers have discovered antibacterial substances in honey, so honey never grows moldy, bacteria die in it.

Experiment 1. Honey kills germs.

Fresh meat was covered with honey on all sides and left for 2 days at room temperature. After 2 daysthe color has not changed, the smell of spoiled product has not appeared... Conclusion : honey really kills bacteria. (Appendix 5)

Experiment 2. Honey normalizes sleep.

For 3 months, my grandmother at the age of 72 drank warm tea with honey before going to bed.

The duration of sleep has increased. Sleep became calmer. (Appendix 6)

Experiment 3. Honey is a prophylactic agent for stomatitis.

Consultation on this issue was given to us by the dentist PN Voronov .. Indeed. with stomatitis, the oral cavity is treated with honey several times during the day, if a person is not allergic to honey. A 3b grade student with a diagnosis of stomatitis was invited to participate in the experiment. Until this experiment is over. The work is still ongoing.

conclusions

During the experiment, it was found that all 3 honey samples good quality... We came to the conclusion:

3 samples taken - natural honey;

there is more benefit from honey than harm,

honey as a natural medicine can be used very widely,

due to its rich chemical composition, honey has a beneficial effect on the human body and is widely used by it.

Honey has long been known as a general tonic, restorative, hypnotic, sedative that promotes digestion, improves appetite. It was used to treat wounds, burns, kidney, liver, and joint diseases.

Bibliography

1. Great Soviet Encyclopedia: In 30 volumes - M .: "Soviet Encyclopedia", 1969-1978.
2. Korolev V., Kotova V., 750 answers to the most important questions in beekeeping: EKSMO, 2009
3. Lavrenov VK, All about honey and other beekeeping products: Encyclopedia. Donetsk: Stalker, 2003.
4. Ozhegov S.I., Shvedova N.Yu. Dictionary Russian language / Russian Academy of Sciences. - M .: Azbukovnik, 1999, p. 355.
Internet resources
1. Wikipedia // Honey
2. All about honey //
3. All about honey and beekeeping products //

Annex 1.

Appendix 2.

Appendix 3.

Appendix 4

Appendix 5

Appendix 6.

For liver diseases, mix equal amounts of horseradish juice and honey. Drink 1 teaspoon 4-5 times a day with warm water.

For ulcers in the mouth in the morning and in the evening, a folk healer advises to slowly suck honey.

At the beginning of the weakening of vision, honey, if dropped into the eyes, will prevent further development disease.

If the child cries a lot at night, you need to periodically lick honey on the child's lips.

For insomnia, honey water works well.

Honey with freshly squeezed turnip juice relieves bronchial spasms and helps cough.

Honey with milk and lemon juice will help with sore throats.

The constant use of honey with freshly squeezed red carrot juice strengthens eyesight.

For minor wounds, bruises, minor burns, mix honey with gruel of fresh plantain leaves and bandage, it heals sooner.